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1
Put the butter and cream cheese in the bowl of a large stand-up mixer fitted with the flat beater attachment.
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2
Blend for 30 to 45 seconds on medium-low speed.
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3
Sift the flours and confectioners; sugar into a medium-size mixing bowl.
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4
With the mixer on low, add the dry mixture to the creamed mixture about 1/3 cup at a time, blending reasonably well after, each addition.
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5
You dont have to wait until the previous addition has been entirely incorporated before adding the next, but do give it some time.
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6
When all of the dry ingredients have been added and the dough starts to ball up around the beater, stop the machine.
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7
Remove the bowl and scrape the dough onto a lightly floured work surface.
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8
Knead the dough gently 3 or 4 times, then shape it into a ball.
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9
Place the ball on a lightly floured sheet of plastic wrap and flatten it into a disk about 3/4 inch thick (unless the recipe instructs you to shape the dough into 2 balls for a double-crust pie).
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10
Wrap the disk in plastic and refrigerate for at least 1 1/2 hours, until firm enough to roll.
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11
To mix by hand: Using a wooden spoon, cream the butter and cream cheese together in a medium-size mixing bowl.
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12
Sift the dry ingredients together, as instructed above, then add them to the creamed mixture about 1/3 cup at a time, stirring well after each addition.
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13
When the dough coheres, proceed as directed above.
